Breakfast Muffins

From Joy of Baking– ‘BlueberryMuffins’

Makes: 12 regular-sized muffins

Verdict: Light, airy, almost melt-in-your-mouth

1 cup yogurt
1 egg, lightly beaten
1/4 cup oil
1/2t vanilla essence
2 cups flour
1/2 cup white sugar
1t baking powder
1/2t baking soda
1/4 t salt


Add the dry ingredients to the wet:

    • Using a fork, whisk the flour, sugar, baking powder, baking soda and salt together
    • In another bowl, whisk together the yogurt, oil, vanilla essence and lightly beaten egg
    • Using a wooden spatula, carefully fold the flour mixture (dry ingredients) into the yogurt mixture (wet ingredients)
    • Only use 3-4 strokes of the folding motion to mix the ingredients. Do not over-mix, some ‘lumpy’ batter bits will remain
    • Bake for 15-20 minutes at 375F/190C until wooden skewer inserted comes out completely clean. Let cool for 5 minutes then remove muffins from baking tray

Pressure Points:

  1. Just make sure that the batter is not overmixed! This is detrimental to the light, melt-in-your mouth, texture. The mixture should only be folded 3-4 times

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